Start by toasting pine nuts in a dry pan over low heat until lightly golden.

In your food processor, combine basil, nuts, garlic, cheese, and oil. Pulse to create a beautiful chunky pesto sauce.

Add a pinch of salt, pepper, and a lemon squeeze for zing.

Stir the pesto through your cooked pasta.

Add drained sun-dried tomatoes, baby bocconcini, blanched broccoli and capsicum. Toss together for a mouthwatering holiday feast!